Caribbean Eggs a La Caneel
Indulge in the vibrant flavors of the tropics with Caribbean Eggs a La Caneel, a flavorful twist on scrambled eggs that’s perfect for an elevated breakfast or brunch. This dish combines creamy eggs whisked with a touch of heavy cream, folded delicately with sautéed shallots, garlic, bell pepper, and ripe tomato, enhanced by the warm, aromatic spices of allspice and fresh thyme. Finished with a garnish of fresh cilantro and served alongside grilled bread or crispy plantains, this easy and wholesome recipe is a perfect way to bring Caribbean-inspired comfort to your table in just 25 minutes. Whether you're looking to spice up your weekend brunch or craving a taste of the islands, this vibrant egg dish is an irresistible crowd-pleaser!
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely chopped
- 1 teaspoon garlic, minced
- 0.5 bell pepper, finely diced (red or yellow)
- 1 ripe tomato, seeded and chopped
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon ground allspice
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 cup cooked plantains, sliced (optional, for serving)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 slices grilled bread or toast, for serving
Instructions
Crack the eggs into a medium mixing bowl and whisk them together with heavy cream until smooth. Set aside.
Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Add the chopped shallots and sauté for 2-3 minutes, or until softened.
Stir in the garlic, diced bell pepper, and chopped tomato. Cook for another 3-4 minutes until the peppers are tender and the tomato has softened.
Sprinkle in the fresh thyme, ground allspice, sea salt, and black pepper. Stir to combine and let the flavors meld for 1-2 minutes.
Push the vegetable mixture to one side of the skillet and reduce the heat to low. Add the remaining 1 tablespoon of butter to the empty side of the skillet.
Pour the whisked eggs into the skillet, allowing them to spread out. Let them set for about 30 seconds, then gently stir the eggs into the vegetables, folding them together to create soft, creamy curds. Be careful not to overcook the eggs.
Once the eggs are fully cooked but still creamy, remove the skillet from the heat.
Serve the Caribbean Eggs a La Caneel hot, with optional toppings of cooked plantains and a sprinkle of fresh cilantro for garnish.
Pair with grilled bread or toast on the side for a complete breakfast experience.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 25.9 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
